LA "BOUILLABAISSE"
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Auvergne is a tradional region for Charcuterie. This is not a scoop: the Mediterranean is the number 1 pantry of Marseille restaurants. Gérald Passédat, the chef of Petit Nice, even renamed it his “vegetable garden”! In close collaboration with small fishermen and the local fish market, the cooks of the Phoenician city give their all in the kitchen to delight their customers with the treasures of the sea. Lovers of rock fish soup, bouillabaisse, mouclade or sea urchinade, here is a selection of tables that should fill you with happiness... |
THE "TROPEZIENNE"
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The "Terrasse"
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Saint Tropez "The Place" We know, it's not a dish but a dessert. . . But we couldn't resist this charming tropézienne tart, popularized by our favorite Brigitte Bardot. And yes ! This pretty sugar brioche topped with pastry cream and buttercream is a recipe created by a Polish pastry chef from Saint-Tropez, who was in charge of making meals for the team of the film Et Dieu. . . created the woman. The beautiful BB then becomes a fan of this dessert, and suggests to the pastry chef to call it “Tarte de Saint-Tropez”. He opted for a variation of this name, and filed a patent, the Tropézienne tart was born! Notre "coup de coeur" favorite ! n the heart of wine-growing Provence, you will quickly adopt this exceptional, cozy, chic and welcoming place. In summer you will enjoy the brightness and intense colors that make Provence famous. You will enjoy lunch in the shade of the wisteria, or surrounded by oleanders and white laurels, in the shade of our arbor. In the evening your dinners will be highlighted by unforgettable sunsets, overlooking the vineyards which surround the Bastide as far as the eye can see. In winter, when the mistral blows, leaving the sky its deepest blue, the fireplace in our indoor reception room will warm you. Here, the cuisine oscillates between gastronomic tradition and refined modernity. Tasty and colorful dishes like Provence are made with local and seasonal products. The constantly renewed menu will surprise you each time you visit, while also retaining the signature dishes of Chef Jean-Philippe Cousin which have contributed to his fame.
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IN REGION PROVENCE
la Tapenade
L’anchoiade 
L’aïoli 
La salade niçoise
La Bouillabaisse 
La Ratatoulle
La daube
La Daube
La socca 
La Tropezienne- La salade niçoise
- La bouillabaisse
IN REGION COTE D'AZUR
La Fougasse
Soupe au pistou.
La Bourride-
L'Estocafidae. -
La Porchetta -
Les raviolis
- The Salaisons d’Auvergne Consortium brings together 13 regional charcuterie-cured meats companies as well as their suppliers (slaughter-cutting companies and regional breeder groups). .
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- Franchise HAMY Charcuterie developps in PHILIPPINES know how in Charcuterie from Auvergne Rhones alpes .